The discussion around biscuits started after the Englishman and I watched this Key and Peele sketch where they make fun of Marshawn Lynch’s attitude during press interviews by responding “biscuits n’ gravy” to every answer. And yes, as a football fan, I highly enjoyed this sketch.
Anyway, after watching this all I could think about were biscuits. Warm, fluffy biscuits hot out of the oven with some butter and maybe a little honey spread on top. No frills, no fuss, just biscuits. So I opened my trusty America’s Test Kitchen cookbook and got to work.
Oh and I should mention that the America’s Test Kitchen cookbook is probably one of the most informative and helpful cookbooks I have ever owned. Each section includes a detailed guide for how to make a variety of dishes, as well as what can go wrong and how to remedy it. And as I mentioned above, the book is about mastering the basics, which I think is so important.
Ok so back to the biscuits. The original recipe called for all-purpose flour and buttermilk and I didn’t have either of those things so I swapped in almond milk + lemon juice and whole wheat flour and it worked out fine.
These whole wheat biscuits are a breeze to put together and are great if you want a quick afternoon snack or light breakfast. The Englishman oftentimes packs a couple to take to work every day to enjoy with his morning cup of tea.
Whole Wheat Biscuits (makes 12 biscuits)
2 cups whole wheat flour
1 cup almond milk
8 tbsp butter, melted
1 tsp fresh squeezed lemon juice
1 tsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Preheat your oven to 350F. Line a baking sheet with parchment paper.
Melt your butter over low heat and set aside to cool. In a medium mixing bowl add your flour, baking powder, baking soda, salt and sugar. Mix until well blended.
Cool and enjoy. Maybe even with some gravy.